Chickpea and Sausage Minestrone

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Chickpea and Sausage Minestrone Recipe
Photo: Jason Wallis; Styling: Cindy Barr


Chickpea and Sausage Minestrone satifies the body and the soul—plus this comfort soup is ready in just 30 minutes.

Serves 6 (serving size: about 1 1/2 cups)


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3/4 cup uncooked small shell pasta
1 tablespoon olive oil
1 (4-ounce) link hot turkey Italian sausage, casing removed
1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/4 teaspoon crushed red pepper
5 garlic cloves, chopped
1 (15-ounce) can unsalted chickpeas, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes, undrained
4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble. Add onion and next 6 ingredients (through garlic); cook 10 minutes. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.

Created date

October 2013

Nutritional Information

Calories 197
Fat 4.7 g
Satfat 0.9 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 12 g
Carbohydrate 26.5 g
Fiber 4 g
Cholesterol 16 mg
Iron 2.1 mg
Sodium 553 mg
Calcium 76 mg